Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. Learn how to create sweet and savoury beef sausages with a honey glaze for a caramelised and moreish mouthful. Pair with a homemade, aromatic nuoc cham for a balanced and fragrant dipping sauce to really elevate your meal.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
cucumber
½
lemon
2
Red Radish
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
½
Long Chilli (Optional)
1 clove
garlic
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
mixed salad leaves
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
mint
olive oil
1 cup
water (for the rice)
1
egg
(Contains Egg;)
½ tbs
honey
1 tsp
white sugar
2 tbs
hot water
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, using a vegetable peeler, peel carrot and cucumber into ribbons (stopping when you reach the seeds in the centre). • Slice lemon into wedges. • In a medium bowl, combine beef mince, the egg, fine breadcrumbs, Asian BBQ seasoning and a pinch of pepper. • Using damp hands, roll beef mixture into mini sausages about 6cm long and 3cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef sausages, gently turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add the honey, turning sausages to coat.
• While beef is cooking, crush long chilli (if using) and garlic with a pestle and mortar, until it resembles a fine paste. • Add fish sauce & rice vinegar mix, the white sugar, hot water and a generous squeeze of lemon juice. Stir until well combined.
TIP: Some like it hot, but if you don’t just hold back on the chilli. TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.
• In another medium bowl, combine cucumber and carrotribbons, mixed salad leaves, radish and sesame dressing. Season to taste.
• Divide rice and cucumber salad between bowls. Top with Vietnamese mini beef sausages. Tear over mint. • Serve with DIY nuoc cham. Enjoy!